sli red onions n agave nectar & balsamic vinegar
(1 rating)
This is another Father's Day side dish that I served with the Baby Back Ribs, but am just getting around to posting. They went so fast, I hardly had enough to take a display picture to show you what they looked like. My husband loves these, & I have made them before using honey, but switched it up a bit with the Agave Nectar. We both enjoy this side dish & he suggested I make them for burgers next time. It is different, but tasty from the butter ,balsamic & Agave, I think you may be surprised. I made them before with Prime Rib & they were fantastic, just as they were on Sunday.
(1 rating)
yield
4 -6 depending on portion size
prep time
15 Min
cook time
45 Min
method
Bake
Ingredients For sli red onions n agave nectar & balsamic vinegar
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4 mdred onions, sliced thick
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6 Tbspbutter
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2/3 cagave nectar
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1/2 tspdried thyme
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1/4 tspdried rosemary
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4 Tbspbalsamic vinegar
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1/4 tspeach black pepper & kosher salt
How To Make sli red onions n agave nectar & balsamic vinegar
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1PREHEAT OVEN TO 350 DEGREES F. Spray a 9X9 inch size casserole dish with cooking spray.
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2Peel, halve, and slice red onions.
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3Arrange sliced onions in prepared baking dish.
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4Now in a small sauce pan add butter,
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5Then add the balsamic vinegar,
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6and lastly the Agave Nectar & spices.
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7Bring to a simmer over medium high heat, and cook till mixture thickens slightly, and reduces a bit about 5 minutes or so, approximately.
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8Then carefully pour hot liquid over the sliced onions. Place in preheated 350 degree F. oven and bake for 45 minutes till done.
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9Remove from oven and serve while still hot. Garnish serving bowl if desired according to your preference.
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